Halloween Cake Pops - Mummy Cakesicles

FOR THE CAKE

1. Preheat oven to 350 degrees.
2. In the mixing bowl of a stand mixer, cream the butter and sugar until light and fluffy.
3. Add the vanilla and eggs, and mix until completely blended.
4. In a separate bowl, mix the flour, salt, baking soda, and baking powder, until well blended. Add the flour mixture and the milk to the mixing bowl, a little at a time, mixing on low speed between additions until all ingredients have been added. Mix on high for about 1 minute to make sure all ingredients have been well incorporated.
5. Coat the bottom and sides of a 9 X 13 baking pan with butter or non-stick cooking spray, and pour the cake batter into the dish.
6. Bake for 30 - 40 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.

TO MAKE THE FROSTING

1. Wash and dry the mixing bowl and whisk attachment. Add the 2 sticks of softened butter, milk, and vanilla to the mixing bowl, and mix to blend. Add a few drops of the food coloring, if using.
2. Add the powdered sugar a little bit at a time, mixing on low speed until all the sugar has been added. If frosting is not thick enough, add a little more powdered sugar until the desired consistency is achieved.

TO ASSEMBLE THE MUMMYSICLES

1. Place the frosting in the refrigerator until the cake is cool. When cake is cool to the touch, break up the cake into crumbles. You can do this right in the pan it was baked in. Add the frosting, one cup at a time, and stir the cake and frosting together until you have a big ball of cake and frosting that sticks together. You want it to be thick enough so that it will hold its form in the cakesicle molds. Set aside.
2. In the microwave, melt the white chocolate in a microwave safe bowl on 10 second intervals, until it's smooth.
3. Spoon a bit of the white chocolate into the cakesicle molds, and turn the molds a little sideways, in both directions to coat the inside of the molds completely with a thin layer of white chocolate. Place the molds in the freezer for 30 minutes to allow the chocolate to set.
4. When the chocolate is set, place a heaping spoonful of the cake-frosting mixture into the mold, and press it into the mold to form the cake pop. Repeat this until all the molds have been filled to the top. Reserve a bit of white chocolate for decorating.
5. Pop the white chocolate back in the microwave for a few seconds if needed to re-melt. Then spoon it over the cake pops, using a spatula to completely cover the cakesicle. Place the mold in the refrigerator for about an hour to completely set the white chocolate.
6. When chocolate is set, remove the Cakesicles from the molds, and place them on parchment paper.
7. Heat the white chocolate in the microwave again, until it is smooth and melted. Add the white chocolate to a pastry bag, and snip off the tip of the bag, leaving only a small hole to drizzle the chocolate through. Drizzle the white chocolate back and forth across the cake pops to form what looks like bandage wrappings on each mummy.
8. Add the candy eyeballs, using a bit of melted chocolate to stick them to the mummy.
9. Place the cake pops in the refrigerator for about an hour to allow the drizzled chocolate and eyes to set.